In 2016 I wrote an article on best coffee shops in Beijing. A lot has change since then. Here’s my updated list.

A fermented rice soup is not the most common of ingredients in the west, and even younger generations of Chinese might not know exactly what it can be used for, but all across China, different cuisines use it in different way.

In French cooking, we often talk of the ‘holy trinity’ of ingredients - onion, garlic and celery, but what are the equivalent in Chinese cooking?

There’s a strange phenomenon to do with food that happens the second you cross the border from your own country into another. Somehow your native food immediately descends into something hellish.

The recipe is simple. A self-described ‘killer dhal’ from Anna Jones. The ingredients list is fairly long, but nothing unusual or complicated to the process. And yet something was wrong with the onions.

I used to love chocolate, cakes and cookies, until I moved to China. It didn’t take long for my palate to adapt and now I find sugar far too sweet. It’s interesting to ask why?

Without the street food of Beijing, I wonder if I ever would have fallen for the city. I share some of my favourite snacks, many of which have faded from roadsides.

November 11th, 2015 I arrived in Beijing. It’s not an easy city to live in, but even on day one, there were glimpses of things I would grow to love.